Slow Cooker Creamy Tortellini Soup
Ingredients
The soup base
-
1
pound
Italian Sausage
-
1
Tablespoon
Olive Oil
-
1
cup
Onion, diced
-
1
Tablespoon
Minced Garlic
-
3
large
Carrots, sliced thin
-
2
Celery Stalks
sliced thin
-
1
14-ounce can
Crushed Tomatoes
-
2
Tablespoons
Tomato Paste
-
1
sprig
Fresh Thyme
-
½
teaspoon
Dried Oregano
-
2
cups
Chicken Broth
-
1
10-ounce bag
Refrigerated Tortellini
-
1
Bunch
Kale, chopped
-
1
cup
Heavy Cream
-
1
Tablespoon
Dried Chili Flakes
Optional garnishes
Instructions
- Cook the sausage in a sauté pan until no longer pink, then transfer to the crockpot.
- In the same pan, add olive oil and cook the onions for 4 minutes, then add garlic and cook for an additional minute before adding to the crockpot.
- Add carrots, celery, crushed tomatoes, tomato paste, thyme, oregano, and chicken broth to the crockpot.
- Cover and cook on high for 2 hours or low for 4 hours.
- Remove the lid and add tortellini and kale, then cover and cook for another 30 minutes.
- Stir in heavy cream and cook for an additional 10 minutes.
- Serve with parmesan and chili flakes on top.
Nutrition Facts (estimated)
Servings
6
Calories
543
Total fat
30g
Total carbohydrates
40g
Total protein
25g
Sodium
800mg
Cholesterol
80mg
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